- 1 (1 3/4-oz) package powdered gelatin
- 3/4 cup water
- 3 cups champagne or dry white wine
- 4 cups sugar
Sterilize jars and lids for processing in a canner.
Thoroughly mix pectin and water in a large saucepan. Bring to a boil over high heat and boil 1 minute, stirring constantly. Reduce the heat to medium and immediately add champagne and sugar. Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes. Remove from heat and skim off foam with metal spoon, if necessary.
Pour quickly into hot sterilized half-pint jars. Seal at once with canning lid. Process jars in canner for 5-10 minutes.